Picnic Chicken

GOOD HOUSEKEEPING ONE

This walnut-crusted baked chicken is delicious hot or cold.

Olive oil nonstick cooking spray

1 3/4 cups (about 8 ounces) walnuts

1 cup plain dried breadcrumbs

1 1/2 teaspoons salt

1/2 teaspoon of ground red pepper, or less to taste

2 large eggs

8 medium (4 pounds) bone-in chicken breast halves, skin removed

8 medium (1 3/4 pounds) chicken drumsticks, skin removed

Choice of sauce

1. Preheat oven to 425 F. Grease two 15 1/2 by 10 1/2 inch jelly-roll pans with cooking spray.

2. In food processor with knife blade attached, process walnuts with 1/4 cup breadcrumbs until walnuts are finely ground. In medium bowl, combine nut mixture, salt, ground red pepper and remaining 3/4 cup breadcrumbs; stir until wellmixed. In pie plate, beat eggs.

3. Cut each chicken breast half crosswise into two pieces. One at a time, dip breast pieces and drumsticks in beaten egg, then into walnut mixture to coat evenly, pressing firmly so mixture adheres. Arrange chicken in jelly-roll pans; lightly coat chicken with cooking spray.

4. Bake chicken until golden brown and juices run clear when thickest part of chicken is pierced with tip of knife, 30 to 35 minutes, rotating pans between upper and lower oven racks halfway through baking.

5. Serve chicken hot, or cool slightly, cover and refrigerate to serve cold later. Makes 12 main-dish servings.

* Each serving: About 311 calories, 16g total fat (2g saturated), 113mg cholesterol, 468mg sodium, 10g total carbs, 32g protein.

For thousands of triple-tested recipes, visit our website at www.goodhousekeeping.com/ food-recipes/.